INSTRUCTIONS
Heat a few glugs of olive oil in your pan then add the kale and allow to steam.
Meanwhile, make the dressing, using the finely grated rind of one preserved beldi lemon, 2 tablespoons of fresh lemon juice, the olive oil, salt and freshly grounded pepper then mix well.
Once the kale has turned a deep green but not wilted, remove from the pan and transfer to a bowl.
Add the olives, crumble the feta over and dress with the zesty lemon dressing.
Warm Kale Salad with Preserved Lemon Dressing
INGREDIENTS
200 gr Kale
1 lemon from a jar of Odysea Preserved Beldi Lemons, rind only
2 tbsp lemon juice
¼ teaspoon pepper
60 ml olive oil
few Big Halkidiki olives
Odysea Organic Feta cheese
a few slices of prosciutto
